Grilled Sweet Potatoes with Cherry Salsa and Quinoa

Most of us think of summertime grilling in terms of juicy steaks and skewered chicken kebabs, but grilling vegetables is an awesome way to brighten up your picnic spread. Go ahead and fire up an incredible variety of flavors to compliment all that beautifully charred protein. Sweet potato wedges grilled over a flame take on a candied quality and crispy texture; they’re so delicious you might forget that they’re good for you. Packed with beta carotene, fiber, and Vitamins B6, C, and E, grilled sweet potatoes are ideal for adding nutritional balance to typically indulgent summer party fare. Laura’s cherry salsa ups the ante with zesty ginger, green onions, and of course, tangy dark cherries (they’re in season, people) to make this colorful #GrillWeek dish the kind of thing folks will be talking about until next summer.

THE CHEF

“My approach is one of careful attention and seasonality. I try to stay in tune with what my body is craving, and then follow up with something that is both delicious and nourishing. I think about how the food will satisfy me in a whole body/mind sense – aesthetically, nutritionally, ease/complexity of preparation etc.”

Laura Wright describes her food as “nourishing,” and it’s easy to see why. The Canadian-born recipe developer, photographer and blogger behind The First Mess learned about cooking and “being in the world” in cooking school and in restaurants, but we’re so glad she decided to cook for us instead. Her dishes focus on physical and mental wellness, and she creates healthy, seasonal, flavorful meals that are often gluten-free, vegetarian, vegan. Nourishing food comes down to more than just healthy ingredients: Laura combines unique flavors with creativity and love to share foods that satisfy us from the inside out.